Potato emulsion

Abstract

The present invention relates to stable vegetable emulsions, particularly potato containing emulsions. These emulsions, providing a good taste and a sensory mouthfeel, without any graininess, are to be used in products like smoothies as fruit and vegetable containing beverages, soups, and sauces. Also a method to prepare the stable vegetable emulsion is presented.

1 - 11 . (canceled) 
     
     
         12 . A stable, potato based emulsion comprising:
 a) 1-40% by weight of at least one vegetable oil;   b) 1-65% by weight of heat treated potato, wherein the heat treated potato is chosen from potato flakes heated to at least 100° C. or whole and/or potato cubes pasteurized at 98° C., or autoclaved at about 115-121° C.;   c) 5-30% by weight of at least one fruit or vegetable; and   d) optionally adding water up to 100% by weight,   wherein oil drops present in the emulsion have a d 32  of less than 90 μm and starch particles originating from the heat treated potato have a diameter of less than 250 μm, and wherein a majority of the starch particles are non-associated.   
     
     
         13 . A stable, potato based emulsion according to  claim 12 , wherein the at least one vegetable oil is chosen from rapeseed oil, olive oil, maize oil, sunflower oil, soybean oil, coconut oil, peanut oil, and sesame oil. 
     
     
         14 . A stable, potato based emulsion according to  claim 12 , wherein the at least one fruit is chosen from apple, banana, citrus fruit, pear, pineapple, mango, passion fruit, papaya, or berry, said berry chosen from strawberry, raspberry, blueberry, black currant, red currant, sea buckthorn, blackberry, and lingonberry. 
     
     
         15 . A stable, potato based emulsion according to  claim 13 , wherein the at least one fruit is chosen from apple, banana, citrus fruit, pear, pineapple, mango, passion fruit, papaya, or berry, said berry chosen from strawberry, raspberry, blueberry, black currant, red currant, sea buckthorn, blackberry, and lingonberry. 
     
     
         16 . A stable, potato based emulsion according to  claim 12 , wherein the at least one vegetable is chosen from onion, broccoli, parsnip, carrot, mushroom, tomato, leek, red beat. 
     
     
         17 . A stable, potato based emulsion according to  claim 13 , wherein the at least one vegetable is chosen from onion, broccoli, parsnip, carrot, mushroom, tomato, leek, red beat. 
     
     
         18 . A stable, potato based emulsion according to  claim 12 , wherein said oil drops have a diameter in an inclusive range of 30 μm through 90 μm. 
     
     
         19 . A stable, potato based emulsion according to  claim 18 , wherein said oil drops have a diameter in an inclusive range of 30 μm through 80 μm. 
     
     
         20 . A stable, potato based emulsion according to  claim 19 , wherein said a diameter in an inclusive range of 30 μm through 40 μm. 
     
     
         21 . A stable, potato based emulsion according to  claim 13  wherein said oil drops have a diameter in an inclusive range of 30 μm through 90 μm. 
     
     
         22 . A stable, potato based emulsion according to  claim 21 , wherein said oil drops have a diameter in an inclusive range of 30 μm through 80 μm. 
     
     
         23 . A stable, potato based emulsion according to  claim 22 , wherein said a diameter in an inclusive range of 30 μm through 40 μm. 
     
     
         24 . A stable, potato based emulsion according to  claim 12 , wherein the starch particles have a diameter in an inclusive range of 100 μm through 250 μm. 
     
     
         25 . A stable, potato based emulsion according to  claim 24 , wherein the starch particles have a diameter in an inclusive range of 120 μm through 190 μm. 
     
     
         26 . A stable, potato based emulsion according to  claim 25 , wherein the starch particles have a diameter in an inclusive range of 140 μm through 170 μm. 
     
     
         27 . A stable, potato based emulsion according to  claim 13 , wherein the starch particles have a diameter in an inclusive range of 100 μm through 250 μm. 
     
     
         28 . A stable, potato based emulsion according to  claim 27 , wherein the starch particles have a diameter in an inclusive range of 120 μm through 190 μm. 
     
     
         29 . A stable, potato based emulsion according to  claim 28 , wherein the starch particles have a diameter in an inclusive range of 140 μm through 170 μm. 
     
     
         30 . A stable, potato based emulsion according to  claim 14 , wherein said a diameter in an inclusive range of 30 μm through 40 μm. 
     
     
         31 . A stable, potato based emulsion according to  claim 14 , wherein the starch particles have a diameter in an inclusive range of 140 μm through 170 μm.